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Marinated Barbecued Beef Eye Fillet With Muscatels And Porto Jus

For the marinade:
3 Tbsp Muscatel Vinegar
1 Tbsp Masterfoods Garlic (not usually a fan of this but it is sweeter than the raw Garlic so suits the dish better.)
Handful fresh Rosemary and fresh thyme combined and crushed
1 Tbsp Lime infused Olive Oil
6 Whole Pepper corns

Heat the Oil and Vinegar with the fresh herbs and allow to infuse for approx 20 mins over low heat. After 10mins add the Garlic and peppercorns. After cooking, allow the mixture to cool.

Place the meat in a plastic bag and strain the marinade over the meat. Leave to marinate in a cool place for at least four hours or in the refrigerator overnight.

Muscatel and Porto Jus

24 Muscatel Raisins stems removed
Half Cup good Port

(Soak overnight for best results)

Heat the Port and Muscatels gently over medium heat until the Port reduces and the alcohol evaporates. Taste and add up to 1 Tbsp soft brown sugar as desired. Stir in 2-3 Tbsp Gourmet Direct Meat Glaze. Season with Salt and Pepper to taste. You can add some chopped fresh Thyme and Rosemary here if you wish. After the meat rests, add the meat juices to the pot.

Allow the meat to reach room temperature. Preheat your barbecue and make sure you're good at using it! Note barbecue times will vary depending on the weather, your barbecue, how draughty your Barbecue is etc. The following will be a guide only. You need to touch test your beef to test doneness.

On a medium HOT barbecue, sear the beef all over then leave to cook for 30 minutes. You can turn it if you wish. Then squeeze the beef and if it gives a lot then it's still quite raw. It should feel like a balloon inflated 2/3'rds. Allow to rest for 15 minutes. It will keep cooking as it rests. Slice thinly and serve with Jus poured over the top. We serve this sliced in bulk at the table with all the Jus poured over the top so guests can help themselves. You are then in a position after the meal to collect the remaining Jus from the serving platter to keep to reheat for leftovers or for that Lamb Rack you're saving for tomorrow night.

  Scenic Cellars recommends PEREGRINE PINOT NOIR 2006 to accompany this recipe.

Peregrine are without doubt consistently one of the best Pinot producers from Otago. Typically ripe fruit notes of red and black cherries, dark plums and some oak derived mocha-like flavours. The Peregrine 2006 is a beautifully crafted, elegant Pinot Noir that is attention-grabbing now, but will get even better with age.

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